Cornmeal Pancakes

Raven Higheagle


Cornmeal Pancakes are extra hearty and filling. Heating the cornmeal with buttermilk in the microwave helps soften the cornmeal and get rid of some of the grittiness that can often overtake cornmeal pancakes.
Cornmeal Pancakes can be kind of dense but this recipe partners baking powder and baking soda to help give some lift to the batter. Be sure to let the batter sit for 10 minutes before cooking. The baking soda needs some time to do its stuff.

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Makes 15 (4-inch) pancakes
15 Min
10 Min
Stove Top


1 3/4 c
whole fat buttermilk, divided
1 1/4 c
2 Tbsp
unsalted butter, cut into 1/4-inch pieces
3/4 c
all-purpose flour
2 Tbsp
1 3/4 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
2 large
2 1/2 tsp
vegetable oil


1In a medium bowl, whisk together 1 1/4 cups buttermilk and cornmeal.
2Stir in butter, cover, and microwave for 60 to 90 seconds, stirring halfway through.
3Let sit for 5 minutes.
4In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
5In a small bowl, whisk together eggs and remaining 1/2 cup buttermilk.
6Whisk egg mixture into cornmeal mixture.
7Whisk cornmeal mixture into flour mixture.
8Let sit for 10 minutes.
9Heat 1/2 teaspoon oil in a large nonstick skillet over medium-low heat.
10Use a paper towel to wipe oil across skillet.
11With a 1/4 cup measure cup, scoop 3 pancakes into pan.
12Cook 1 to 2 minutes, until bubbles from on tops.
13Flip and cook 1 to 2 minutes longer.
14Repeat with remaining oil and batter.

About Cornmeal Pancakes